by Mike DiGiacomo | Mar 18, 2023 | NAM Cooking
How a family’s spice blend and love of food became an inspiration for a business by a new American. Tabil is a blend of at least three seeds – coriander, cumin and caraway seeds. A must-have ingredient in the Algerian and Tunisian cuisine, tabil...
by Mike DiGiacomo | Mar 1, 2023 | NAM Cooking
The science behind Desi chicken curry — explained by an Indian scientist in the heart of America. Curry powder is a blend of three main spices: turmeric, ginger and garlic, and it is a staple of Indian cuisine. The commercial curry powder was first introduced by...
by Mike DiGiacomo | Sep 19, 2022 | NAM Cooking
Italian heritage shapes the second-generation American’s taste for food, life and family tradition. Italian breaded meat with parsley is an easy recipe that can be ready in a few minutes. The key is a thin cut of meat — preferably breakfast steak,...
by Mike DiGiacomo | Sep 18, 2022 | NAM Cooking
Taste of home helps Karen refugees survive the war in Burma and grow roots in Omaha, Nebraska. Rice noodle soup is a staple of many nations’ cuisines in the Indochinese Peninsula. The ingredients are more or less the same, but the way they are cooked differs...
by Mike DiGiacomo | Jul 4, 2022 | NAM Cooking
How lack of food and a former communist congressman in Albania helped preserve a family recipe that uses bay leaf, one of at least five popular varieties of this spice. Bay leaf is used all over the world due to its many varieties. There are at least five kinds of...
by Mike DiGiacomo | Jun 15, 2022 | NAM Cooking
Iranian cuisine is among the world’s few that still uses barberries. Nushin Musavi, made Omaha home and chose Tachin or Persian Saffron Rice to represent her home country. Barberry is a dry fruit, known for its acidic flavor. Much like citrus peels, barberries...
